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Catalogo Ricerca: [57361] Home page macrotipologia

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1 Contributo su Rivista 33841
- 1.1 Articolo in rivista 31237
- 1.2 Recensione in rivista 492
- 1.3 Scheda bibliografica 95
- 1.4 Nota a sentenza 652
- 1.5 Abstract in rivista 1347
- 1.6 Traduzione in rivista 19

2 Contributo in Volume 11172
- 2.1 Contributo in volume (Capitolo o Saggio) 10213
- 2.2 Prefazione/Postfazione 289
- 2.3 Breve introduzione 130
- 2.4 Voce (in dizionario o enciclopedia) 329
- 2.5 Traduzione in volume 69
- 2.6 Recensione in volume 17
- 2.7 Schede di catalogo 125

3 Libro 1603
- 3.1 Monografia o trattato scientifico 1525
- 3.2 Concordanza 0
- 3.3 Indice 4
- 3.4 Bibliografia 2
- 3.5 Edizione critica 7
- 3.6 Pubblicazione di fonti inedite 6
- 3.7 Commento scientifico 32
- 3.8 Traduzione di libro 27

4 Contributo in Atti di Convegno (Proceeding) 8460
- 4.1 Contributo in Atti di convegno 5304
- 4.2 Abstract in Atti di convegno 2660
- 4.3 Poster 496

5 Altro 894
- 5.01 Composizione 1
- 5.02 Disegno 1
- 5.03 Design 0
- 5.04 Performance 0
- 5.05 Esposizione 8
- 5.06 Mostra 21
- 5.07 Manufatto 0
- 5.08 Prototipo d'arte e relativi progetti 1
- 5.09 Cartografia 1
- 5.10 Banca dati 29
- 5.11 Software 4
- 5.12 Altro 616
- 5.13 Direzione di scavi e ricerche archeologiche sul campo 212

6 Brevetti 67
- 6.1 Brevetto 67

7 Curatele 857
- 7.1 Curatela 857

8 Tesi di dottorato 469
- 8.1 Tesi di dottorato 469

Prodotti recenti

New insights into morphing food through a semi-automated system for creating accurate surface grooves of varying depths on cereal-based snacks

A new strategy for morphing food consisting of an automated system to generate highly precise grooves on cereal-based snacks with the aim to precisely control the shape changes triggered by baking treatments, has been proposed. The grooves altered the dehydration rate and shrinkage on the top and bottom surfaces, triggering the bending. The baking process was described by the Weibullian model (r > 0.99), with a rate constant between 0.00859 and 0.02066 g H2O/g w.b.∗min in line with the inc...

Pooling scientific information on the nutritional, sensory, and technological properties of mycoprotein to support its role in creating a more sustainable food system

Mycoproteins, derived from the fermentation of filamentous fungi, are becoming increasingly popular as a sustainable protein source with a high nutritional profile, addressing the need for alternative proteins. This review examines the role of mycoproteins as a functional ingredient in meat analogue manufacturing, focusing on production methods, nutritional value, and technological properties, while also exploring some innovative food structuring techniques. It compares production methods suc...

Development of a 3D-printed food based on arrowhead (Sagittaria sagittifolia L.) byproducts: Effects of hydrocolloids on printability and post-processing performance

This study aimed to develop a 3D-printed food using arrowhead byproducts (ADBs) as an innovative food-ink. Four hydrocolloids including xanthan gum, gellan gum, guar gum, and fenugreek gum were individually added into ADBs to prepare gel inks, namely AXG, AGG, AGUG, and AFG, respectively. The microstructure, texture, and rheological properties of gel inks were comprehensively studied. The sensory properties of post-processed 3D-printed products were compared. The results showed that the addit...

Technological Performance and Bread Quality Descriptors of Bread Formulated with Ancient ‘Forgotten’ Wheat Varieties

Aligned with European vision of valorizing ‘forgotten’ local food, this paper extends the limited information about the bread-making performances of four 'forgotten' ancient soft wheat varieties with the aim of supporting innovative, healthier and more sustainable food ecosystems. The ancient varieties Bianchetta, Frassineto, and Risciola exhibited lower dough stability and a higher degree of softening while Bolero and Autonomia B showed higher stability and a lower degree of softening. This ...

A survey to predict the willingness to pay by Italians for still and sparkling ciders

The research was aimed at investigating willingness to pay (WTP) of Italian consumers/potential consumers of still and sparkling cider varieties. The research was also oriented to quantify the possible premium price for the purchase of ciders produced from red-fleshed apples, compared with the corresponding product obtained from white-fleshed apples. A questionnaire was administered using the Google ‘Forms’ application, which obtained 336 answers. Ordered probit models were used to estima...

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